Sweet chili peppers stuffed with tuna

Sweet chili peppers stuffed with tuna

Sweet chili peppers stuffed with tuna is a typical appetizer to be enjoyed during the long, hot and sunny days of summer. Having this year an exceptionally warm autumn we can still be lucky enough to find some of the fruits of sweet chili peppers mature as it happens during the summer season.

Servings: 4

Ingredients to prepare sweet chili peppers stuffed with tuna:

14 oz Sweet chili peppers

1½ oz Whole weat bread

2 tsp Capers

1 Clove of garlic

qb Parsley

qb Extra virgin olive oil

qb Back pepper

qb Salt

Ingredients for garnish:

12 Cherry tomatoes

qb Basil leaves

qb Extra virgin olive oil

qb Salt

Instructions:

Wash sweet chili peppers (a).
Discard the stems and remove both the seeds and the ribs spongy white part from the inside (b).
Coarsely crumble the bread and toast it in a skillet over medium heat for a few minutes. With a knife cut and reduce it in small bread crumbs (c).
In a bowl mix tuna, bread crumbs, capers, black pepper, chopped parsley, chopped garlic and extra virgin olive oil (d).
Stuff sweet chili peppers, place them on a baking sheet and sprinkle with salt and extra virgin olive oil. Place in the oven (e) and bake at 325 °F, after about 7-8 minutes turn the peppers on the other side (f) and cook for another 7-8 minutes (g).
Cut cherry tomatoes in 4 and season with extra virgin olive oil, basil and salt (h).
Add sweet chili peppers stuffed with tuna (i).
Sweet chili peppers stuffed with tuna can be served, hot or cold, as an appetizer or as a side dish, garnished with basil leaves and a drizzle of extra virgin olive oil.